Pillowy Soft Sandwich and Hotdog Buns Step-by-step instructions

Before you start

Before starting, make sure the milk and water are warmed to about 110°F (43°C). Gather all ingredients and equipment.

Line a baking sheet with parchment paper. Clear a warm spot for the dough to rise, such as an oven with the light on or a sunny countertop.

Instructions

Dough and Rise

1. 1Make the Dough
   In a large bowl, combine the warm milk, warm water, oil, sugar, and yeast. Let stand for 5 minutes until the yeast is foamy. Add the egg white, salt, and 2 cups of the flour. Stir until smooth. Gradually add the remaining 2 cups of flour, stirring until a soft dough forms.
   Look for The dough will be soft and slightly sticky but should pull away from the sides of the bowl.
   Tip Make sure the milk and water are warm (about 110°F) but not hot, or the yeast will be killed.
2. 2Knead and Rest
   Turn the dough onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rest in a warm spot for 1 hour, until doubled in size.
   Look for The dough should be smooth, elastic, and doubled in bulk after resting.
   Tip If the dough is too sticky, add a little more flour, a tablespoon at a time.

After mixing, the dough should be soft and slightly sticky. After kneading, it becomes smooth and elastic.

During the rest, it should double in size, filling the bowl with a puffy, airy mass. The aroma will be yeasty and slightly sweet.

Shaping and Second Rise

3. 3Shape the Buns
   Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces. For sandwich buns, shape each piece into a round ball; for hotdog buns, roll each into a 5-inch log. Place on a parchment-lined baking sheet, leaving 2 inches between buns. Cover with a towel and let rise for 20-30 minutes, until puffy.
   Look for The buns will be puffy and hold a slight indentation when gently pressed.
   Tip Keep the dough covered while shaping to prevent it from drying out.
4. 4Apply Egg Wash
   In a small bowl, whisk together the egg yolk, milk, and oil. Brush the tops of the risen buns gently with the egg wash, taking care not to deflate them.
   Look for The buns will have a glossy, golden sheen from the wash.
   Tip Apply the wash in a thin, even layer for an even color.

The shaped buns should be smooth and evenly formed. After the second rise, they will be puffy and hold a slight indentation when pressed. The egg wash gives them a glossy, golden appearance before baking.

Baking and Finishing

5. 5Bake the Buns
   Preheat the oven to 350°F (175°C). Bake the buns for 20 minutes, until golden brown on top and they sound hollow when tapped on the bottom.
   Look for The buns will be deep golden brown and feel light for their size.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.
6. 6Finish with Butter
   Remove the buns from the oven and immediately brush the tops with the melted butter. Cover with a clean kitchen cloth and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
   Look for The butter will melt into the crust, creating a soft, shiny finish.
   Tip Covering with a cloth traps steam, keeping the crust soft.

The buns will turn deep golden brown and smell wonderfully toasty. When tapped, they sound hollow. Brushing with butter adds a shiny, soft finish. The kitchen will be filled with the comforting aroma of fresh bread.

Common mistakes

Over-kneading the dough can make the buns tough, so stop when it is smooth and elastic.

If the dough does not rise, the yeast may be old or the liquid too hot. Always check the expiration date on the yeast and test the temperature of the liquid.

How to tell it’s done

The buns are done when they are golden brown on top and sound hollow when tapped on the bottom.

The internal temperature of the buns should reach at least 160°F (71°C) to ensure they are fully baked. Let them cool slightly before serving.

• Egg dishes: 160°F (71°C) in the thickest part